| 1 | Preheat oven to 375 degrees. |
| 2 | Using electric mixer, cream butter in medium bowl until light. |
| 3 | Gradually add ?cup sugar and beat until fluffy, stopping occasionally to scrape down sides of bowl. |
| 4 | Beat in lemon peel, yolk, extract and salt. |
| 5 | Add flour and beat just until blended (if dough is very stiff, beat with a wooden spoon). |
| 6 | Roll dough by tablespoonfuls into balls. |
| 7 | Set dough balls on ungreased heavy baking sheets, spacing 3 inches apart. |
| 8 | Dip bottom of 2-?-round glass into sugar. |
| 9 | Press down onto 1 dough ball, flattening into ? thick round. |
| 10 | Repeat with remaining dough balls. |
| 11 | Bake until cookie edges begin to brown, about 10 minutes. |
| 12 | Transfer cookies to racks and cool. |
| 13 | Sift powdered sugar over tops. |
| 14 | (can be prepared 3 days ahead. |
| 15 | Store at room temperature in airtight container). |
